The document is a cookbook containing recipes organized by faculty, ranging from entrees for undergraduates to desserts for PhD students. It includes introductions to celebrity chef Somer Sivrioglu and journalist Maeve O'Meara, who each contribute a recipe. The recipes cover a variety of international dishes and aim to showcase the diversity of UNSW students.

3. CONTENTS
INTRODUCTION
Welcome
Celebrity Chef: Somer Sivrioglu
Somer’s Recipe: Spoon Salad
Celebrity Journalist: Maeve O’Meara
Maeve’s Recipe: Cassava Chips and Salsa Huancaina
4
7
8
11
12
UNDERGRADUATE: ENTREEs
Bean Goulash
Chicken Wings
Energy Booster Snack Balls
Coconut Quinoa
Rosemary and Olive Oil Focaccia
Tomato Chutney
16
19
20
23
24
27
HONOURS: MAINS
Fresh Tomato, Watermelon and Feta Salad
Highlighter Potatoes
Rose’s All-in-One Feast
Oven-Baked Lamb
Persian Lamb and Pea Curry
Kale Lovin’
Shashucka
Shepherd’s Pie
Bracioline
30
33
34
37
38
41
42
45
46
PHD: DESSERTS
Black Tea Cupcakes
Earl Grey Scones
Ultimate Brownies
Unforgettables
No Bake Mocha Choc Chip Cookies
Profiterole Tower
Quick Strawberry Cheesecake
Chocolate Soufflé
50
53
54
57
58
61
62
65
Discounts
Cookbook Team
Thanks
67
68
70

4. WELCOME
CAITLIN REULEIN 2015 COOKBOOK COORdINATOR
4
Regardless of the degree you’re working towards, one attribute binds all UNSW
students: an appreciation for diversity. What better way to showcase this diversity
than through food?
Whether you’re aspiring to be an altruistic doctor, a confused mathematician or
an inquisitive material scientist, your greatest memories and learning won’t be
from within your faculty, but from those around you. That’s why the 2015 Student
Cookbook has been put together around the theme ‘Food for Faculty’.
As you use this cookbook, I hope you will be reminded of all the enthusiastic and
incredible people that attend this university. I also hope you recognise that no matter
what our background (or our future) holds, we are all united by a love of sharing food.
So heat up your oven, get your best dicing knives sharpened and fill up your growling
stomach.
Every dish you cook is a meal closer to graduating.
Congratulations and keep that appetite up!

6. 6

7. SOMER SIVRIOGLU
CELEBRITY CHEF
7
Somer Sivrioglu grew up in Instanbul and moved to Sydney when he was twenty-
five. He now runs the extremely popular Efendy restaurant in Balmain, where he
draws on a multitude of cultural influences to recreate the food traditions of his
homeland.
His new book, Anatolia, is a richly illustrated exploration of Turkey’s cooking culture.
Somer and food scholar David Dale explain the traditions and diversity of Turkish
cooking.
Somer shares the history of his homeland’s different regions, covering ingredients,
essential equipment, top techniques and even a phonetic breakdown of the Turkish
alphabet to help readers recreate these dishes at home. For travellers itching
to get a firsthand taste of Turkey, Somer also delves into the best places to eat
and stay.
As Somer says, ‘I think I’m simply doing what the peoples of Anatolia have been
doing for millennia – getting the best out of local produce with techniques tested and
proved by my ancestors’.
‘Turkish people have a
passion for eating well.
While they are enjoying
breakfast, they
are planning dinner...’

8. 8
SPOON SALAD
SOMER SiVRIOGLU CELEBRITY CHEF
methodIngredients
BACKGROUND
6 ripe tomatoes
1 red onion
1 bunch mint
½ bunch flat-leaf
(Italian) parsley
115g (4 oz/1 cup) walnuts
3 green bullhorn pepper
OR 1 green pepper
1 green chilli
1 tbsp sumac
2 tbsp pomegranate
molasses
60ml (2 fl oz/¼ cup) olive oil
1 tbsp apple vinegar
1 tbsp sea salt
150g (5½ oz/½ cup)
pomegranate seeds
serves 4 people
This salad is served with kebaps all over Turkey, and is designed to be eaten
with a spoon. It’s just a finely chopped salad, with the tomato pieces no bigger
than the pomegranate seeds, but you’ll see it on menus in Istanbul described
as the famous ‘Gavurdag’ salad (apparently named after a mountain in
southeast Anatolia). My friend Musa points out in his scholarly journal Yemek ve
Kültür (Food and Culture) that there’s a trend in Turkey for chefs to give obscure
names to standard dishes in an attempt to suggest authentic regional origins.
This could well be one of those.
1. Quarter the tomatoes, remove the white centres and then
finely chop. Finely chop the red onion.
2. Discard the mint and parsley stalks and finely chop the
leaves. Finely chop the walnuts.
3. Cut the bullhorn peppers and the chilli in half, and remove
the seeds and stalks. Finely chop.
4. Mix all the chopped ingredients together in a salad bowl.
5. Mix the sumac, molasses, olive oil, vinegar and salt
together, pour onto the salad and toss.
6. Sprinkle the pomegranate seeds on top and serve.

9. 9
Recipe from:
anatolia
by somer SiVRIOGLU
and david dale
(murdoch books)
$79.99

10. 10

11. MAEVE O’MEARA
CELEBRITY Journalist
11
Maeve O’Meara’s life revolves around
food – tasting, talking, writing, cooking,
filming and simply revelling in the vast
array of food and its many amazing
incarnations amongst the cuisines of
the world. An award-winning food and
cooking author, journalist, broadcaster,
television producer and presenter she has
spent many years travelling, discovering
food, only to find the most varied range of
food on the planet right here in Australia.
Maeve O’Meara is the presenter and
producer of the enormously popular
series Food Safari made for SBS
Television and screening in over 30
countries around the world. Maeve has
co-authored 11 books, including the
bestselling Food Safari, French Food
Safari and Complete Food Safari with
a new series called Food Safari Fire
currently in production.

12. 12
Cassava Chips
and Salsa Huancaina
MAEVE O’MEARA CELEBRITY Journalist
methodIngredients
BACKGROUND
1 kg fresh cassava, peeled,
OR frozen whole cassava,
thawed
Vegetable oil for deep-frying
Sea salt
SALSA HUACAINA
1 tbsp olive oil
1 garlic clove, finely chopped
½ red onion, chopped
2 small red chillies, seeded
and chopped
4 aji amarillo chillies, seeded
and chopped (or a mixture
of yellow banana chillies and
extra small red chillies, or 3–4
tablespoons aji amarillo chilli
paste)
400g creamy fetta, crumbled
4 Sao or Salada biscuits,
roughly broken
100–150ml evaporated milk
serves 6-8 people
This is a delicious Peruvian recipe from Jorge Chacon.
Surely the crunchiest, sexiest chips in the world come from
cassava – extra creamy inside and crunchy outside due
to their low moisture content. You can find frozen or fresh
cassava at Asian Supermarkets or Pacific Island grocers.
They look like a slightly more slender version of a sweet potato
with dark brown skin.
Salsa huancaina is a smooth and creamy sauce with a hint of
chilli. It uses long yellow Peruvian chillies called aji amarillo, but
if these aren’t to be found you can use yellow banana chillies
and small red chillies to boost the heat, or some bought aji
amarillo paste. Mild queso fresco cheese is the other main
ingredient (fetta can be used as a substitute), and traditionally
a few dry biscuits give the sauce extra body. The sauce is also
a great companion for potatoes or corn.
1. Cook the whole cassava in lightly salted boiling water
for 20 minutes or until soft. Drain. When cool enough
to handle cut it into thick chips and refrigerate until
ready to fry.
2. To make the salsa, heat the oil in a small frying pan over
low–medium heat and add the garlic, onion and chillies
(but not the chilli paste if using). Cook, stirring, for 3–4
minutes. Transfer to a blender and add the chilli paste
if using fetta, biscuits and half the milk and blend until
smooth. Taste for seasoning, adjusting if needed, and add
more milk if the mixture is too thick. Scrape into a bowl.
3. Heat the oil in a large saucepan or wok until very hot and
fry the cassava chips in batches until golden and crisp.
Drain on paper towel, then sprinkle with salt. Serve with
the salsa for dipping.

13. 13
Recipe from:
COMPLETE FOODSAFARI
by MAEve O’MEARA

14. 14 the student COOKBOOK 2015
royalrandwick.com.au royalrandwick.com.au royalrandwick.com.au
The local health food shop
specialising in quality
health advice, superfoods,
organic and wholefoods,
supplements, sports
nutrition and natural hair
and skincare.
Locals come here for all
things chicken including
fresh cuts, sausages and
freshly cooked hot foods
like their famous BBQ
chicken and chips.
For over 20 years, Vina
Bakehouse has supplied
locals with fresh bread and
cakes including lamingtons,
slices, tarts and much more.
Healthy life Chicken George VIna Bakehouse

15. the Student COOKBOOK 2015 15
UNDERGRADUATE: entrees

16. 16
Bean Goulash
Precious Buu Dich Ngo UNSW Business School
methodIngredients
CHEF’s TIP
Time management is crucial to make sure this dish tastes the way
it should - a skill that all Business students need.
1 can red kidney beans,
drained
1 can corn kernels, drained
1 can crushed tomatoes
1 tbsp olive oil
1 tbsp crushed garlic
½ onion, finely chopped
1 capsicum, diced
1 zucchini, diced
Tomato paste
Corn chips
Sour cream
serves 5 people
This is a great communal dish. You can add more veggies: a variety of beans,
carrots, turnips and chickpeas work well too.
1. Place olive oil, onion and garlic in a medium saucepan
over high heat. Stir occasionally until soft and translucent.
2. Add the capsicum and zucchini. Continue to stir for
2-3 minutes.
3. Add the corn kernels, kidney beans, tomato paste and
crushed tomatoes.
4. Simmer until all the vegetables are soft. Ensure the
consistency is thick enough to sit on a corn chip.
5. Serve hot with sour cream and corn chips.

17. 17

18. 18

19. 19
chicken wings
FELICIA NGYUEN UNSW Arts and Social ScienceS
methodIngredients
CHEF’s TIP
Like any reliable arts student, this dish is
creative and unique.
4 tbsp fiery harissa paste
½ tbsp olive oil
16-20 chicken wings
4 blood oranges, quartered
Icing sugar
1 bunch fresh coriander,
finely chopped
Salt
If you are using a very small grill, watch the chicken very carefully.
The wings may touch the top of the element and burn.
1. Heat a grill or barbeque.
2. Mix the harissa with the olive oil in a small bowl. Add salt
to taste.
3. Coat the chicken wings with the mixture.
4. Dip the oranges lightly in icing sugar and run them along
skewer sticks.
5. Place the wings on the hot barbecue or under the grill for 5
minutes on each side. Once the wings begin to cook and
brown, add the skewers. Cook them until they appear dry
but not burnt.
6. Serve the chicken wings immediately with the oranges,
sprinkled with a little chopped fresh coriander.
serves 4-5 people

20. 20
energy booster snack balls
Chai Wei Tong unsw Medicine
methodIngredients
CHEF’s TIP
In Medicine, you must refuel and re-energise to beat long contact hours.
This is a caffeine free alternative to stay awake in afternoon tutorials.
1 cup pitted dates, chopped
1 cup blanched almonds
½ cup raw cashews
2 tbsp chia seeds
2 tbsp rolled oats
1 tbsp coconut oil, melted
1 tbsp protein powder
(optional)
about 12 balls
If using a stick blender, finely chop dates and cashews before blending.
You will not receive a paste. Instead, it will be delicious and chunky.
1. Soak cashews overnight in water (or at least 4 hours).
2. Drain cashews and chop.
3. Place the cashews, chia seeds, oats, coconut oil and
protein powder (if using) into a food processor or blender
and blend until mixture is sticky.
4. Roll into balls and place into an airtight container.
Refrigerate until you need a boost!

21. 21

22. 22

23. 23
coconut quinoa
Meg Foster unsw arts AND SOCIAL SCIENCES
methodIngredients
BACKGROUND
Tropical and wintery, warming and refreshing.
Breaking down those binaries - it’s all in the interpretation!
2 tbsp quinoa, rinsed
¼ cup rolled oats
½ cup water
½ cup coconut cream
½ pear, grated
serves 1 person
This is a recipe learnt through years of food Jedi training in the remote
mountains of Asia, passed down by a 100 year old food magic master.
Or in laymen’s terms - I was mucking around in the kitchen unsupervised
and this happened.
1. Place the water in a saucepan with the quinoa and bring
to boil.
2. Once boiled, simmer and cook for 15 minutes or until the
quinoa becomes fluffy. Add more water if necessary.
3. Add the pear, coconut cream and oats into the saucepan
and stir for 10 minutes, or until thick.
4. Serve with kiwi and passionfruit, toasted nuts and seeds,
if desired.

24. 24
rosemary and olive oil focaccia
Roger Sam UNSW Built Environment
methodIngredients
Harnessing the Built Environment in the kitchen,
you’ll build this recipe with your hands.
500g bread flour
1 x 7g sachet dried yeast
2 tsp salt
250ml warm water
80ml olive oil
1 bunch rosemary
Extra olive oil to drizzle over
1 pinch sea salt flakes
(optional)
1 pinch sesame seeds
(optional)
1. Preheat oven to 200°C or 180°C fan-forced and oil a large
baking tray.
2. Place flour in a large bowl, add salt to one side of the bowl
and yeast to other side (this is important for the yeast not
to activate).
3. Add water and oil and combine. At first it will look like it’s
too wet but don’t add more flour because as you knead it,
it will come together.
4. Knead the dough for 10 minutes, or until consistency is
elastic and firm. To check if the dough has been kneaded
enough, use your finger and poke 2cm into the dough to
see if it returns to its original shape .
5. Place dough onto baking tray, roll and flatten evenly to a
thickness of 1.5cm.
6. Cover with a tea towel and leave dough to rise for 25-30
minutes in a warm and humid environment. (This could
be outside in the sun, or if no sun is available, place a bowl
of hot water next to the baking tray, rotating the tray and
refilling the bowl every 10 minutes.)
7. Wash and dry rosemary, pick individual sprigs that
normally come in 3 or more leaves.
8. Remove cover of tray and gently poke holes into the
dough, 3-5 cm apart from each other and place rosemary
sprigs inside.
9. Sprinkle sea flakes and sesame seeds generously over
dough, if using.
10. Bake for 25-30 minutes or until golden brown.
11. Pour olive oil generously and let sit to cool down for a few
minutes before cutting into squares.
12. Serve warm with soups, pasta, lasagna or as a starter.
BACKGROUND
The first time I made this
was at a beach house down
at Callala. We were short
on sides, so I brought some
baking ingredients and
picked some rosemary from
the backyard. I managed to
whip this up in about an hour.

25. 25

26. 26
Didn’t make the
focaccia? Head to
page 67 to find out
where you can get your
exclusive discount
on bread at Royal
Randwick Shopping
Centre.

27. 27
tomato chutney
Carol Cheng unsw Law
methodIngredients
CHEF’s TIP
Like the law, this chutney is applicable everywhere in everyday life
and can be used to legitimise anything.
2 tbsp olive oil
1 brown onion, finely
chopped
2 cloves garlic, finely
chopped
½ tsp ground cumin
½ tsp ground coriander
4 tomatoes, roughly chopped
2 tbsp balsamic vinegar
2 tbsp brown sugar
3 tbsp water
Sea salt, to taste
Black pepper, to taste
makes 250g
Adding this chutney will make any bland sandwich exciting.
1. Heat the olive oil in a saucepan over medium heat.
It should be hot enough that onion will sizzle when added.
2. Include the onion, garlic, cumin and coriander. Stir for 5
minutes, or until the onion begins to soften.
3. Add the chopped tomatoes, balsamic vinegar, brown
sugar and water and bring mixture to the boil.
4. Reduce heat and simmer, stirring occasionally for 15-20
minutes. The liquid will have reduced and the chutney will
be thick and glossy. Season.
5. Set aside to cool before serving.

28. 28 the student COOKBOOK 2015
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29. the Student COOKBOOK 2015 29
HONOURS: mains

30. 30
Fresh Tomato, watermelon
and feta salad
Susannah Brown UNSW Science
methodIngredients
BACKGROUND
This salad is representative of both chemistry and mathematics because
it is a colourful mixture of attractive flavours, textures and states.
500g tomatoes, cubed
⅛ seedless watermelon,
cubed
¼ red onion, finely sliced
Handful fresh basil, torn
Handful fresh mint, torn
200g hard feta cheese, cubed
2 tbsp good quality olive oil
Pepper, to taste
serves 4 people
This is the dish I made for my family during summer, when the days were long
and hot.
1. Place tomatoes and watermelon in a large serving bowl.
2. Gently mix in the onion, tomato and watermelon.
3. Incorporate basil leaves and mint.
4. Sprinkle on feta cheese.
5. Drizzle olive oil over salad and season liberally with pepper.

31. 31
Delicious Feta ata student discountat Royal RandwickShopping Centre!find out more onpage 67.

32. 32

33. 33
highlighter potatoes
Gustad Irani UNSW Material Science
methodIngredients
BACKGROUND
Like Material Science, this dish comes together easily when you
know what you’re doing.
8 medium potatoes, peeled
and chopped into 2cm cubes
2 tbsp oil
1 tsp salt
1 tsp black mustard seeds
½ heaped tsp turmeric
½ heaped tsp chilli powder
½ heaped tsp coriander
powder
½ heaped tsp cumin powder
10 bay leaves
2 small green chillies, finely
chopped
2 cloves garlic, finely
chopped
¼ cup water
Fresh coriander leaves,
chopped
serves 5 people
This is a simple Indian dish that isn’t spicy and tastes amazing.
1. Heat the oil in a pan over medium heat.
2. Add mustard seeds and wait until the seeds start to pop.
3. Then add the curry leaves, green chillies and garlic. Stir
until garlic is lightly browned.
4. Place turmeric, chilli powder, coriander powder and cumin
powder into pan and allow the spices to cook for 1 minute.
5. Add potatoes, stir and coat in spice mixture.
6. Pour water into pan and cook for 10-15 minutes until
potatoes cooked through.
7. Garnish with fresh coriander and serve hot.

34. 34
rose’s all-in-one feast
Hannah Lorizio unsw Science
methodIngredients
BACKGROUND
As with Science, this dish requires at least a
basic understanding of maths.
1 tbsp vegetable oil
6 lamb or beef sausages
1 white onion, chopped
400g kidney beans, drained
½ red capsicum, chopped
400g tomato sauce,
flavoured or unflavoured
(eg. passata)
Handful of parsley, torn
Cooked Jasmine rice
(optional)
serves 6 people
Named after a friend of mine who inspired the meal with a simultaneous
demand for “tomato, sausage and rice”.
1. Heat vegetable oil in a large saucepan over medium-high
heat. Fry sausages until cooked through.
2. Remove sausages from the pan and cut into bite-size
pieces. Return to the saucepan along with chopped onion.
3. Once onions are browned, add kidney beans, capsicum
and tomato sauce.
4. Simmer for 30 minutes.
5. Serve with parsley and rice (if using).

35. 35

36. 36

37. 37
oven-baked lamb
Faria Huq UNSW Business School
methodIngredients
CHEF’s TIP
Just like a tricky finance exam,
this will sear to the core to get the juices out.
2 tbsp olive oil
½ tsp dried thyme leaves
½ lemon
500g lamb cutlets
1 brown onion
Salt, to taste
Black pepper, to taste
Vegetables
(roughly chopped red
capsicums, carrot and
potatoes work well)
serves 4 people
Wait 5 minutes to let the lamb cutlets cool before serving.
1. Preheat oven to 180°C or 160°C fan-forced.
2. Lay the cutlets on a lined baking tray.
3. In a small bowl, combine the olive oil, thyme leaves, lemon
juice and salt and pepper.
4. Lather the cutlets with the mixture.
5. Place the onion and mixed vegetables with the cutlets.
Bake in oven for 15-20 minutes or until cutlets are brown.
6. Remove the tray from the oven and serve warm.

38. 38
persian lamb and pea curry
Armin Chitizadeh UNSW Computer Science and Engineering
methodIngredients
BACKGROUND
While ( ! @stomach.full ) { @stomach.Add($my_dish) ; } #eat the dish until full.
PERSIAN LAMB
AND PEA CURRY
2 tbsp vegetable oil
1 white onion, finely chopped
250g lamb tenderloin,
chopped in rough chunks
4 cups water
1½ cups split peas
2 cups tomato puree
(passata)
1 tbsp turmeric powder
1 tbsp cinnamon powder
1 pinch saffron
2 pieces dried lime, whole
1 tbsp salt
½ tbsp black pepper
Handful of parsley, torn
YELLOW RICE CAKE
3 cups basmati rice, soaked
overnight (or at least 3 hours)
½ cup natural yoghurt
1 egg
1 pinch saffron
3 tbsp vegetable oil
serves 6 people
There is a Persian saying that, “each chef should find his/her
own right quantity of ingredient”. My mother never told me the
exact amounts of ingredients or cooking times for this dish.
I had to figure it out myself.
PERSIAN LAMB AND PEA CURRY
1. Heat vegetable oil in a large frying pan over medium high
heat. Fry onions until softened.
2. Place lamb into the pan and fry until browned.
3. Add water, split peas, tomato puree, turmeric, saffron,
cinnamon and dried lime. Simmer on medium heat until
peas are cooked.
4. Season.
YELLOW RICE CAKE
5. Boil rice in a medium-sized saucepan for 3-4 minutes. It
should be half-cooked.
6. Drain rice and mix one third with yoghurt, egg and saffron.
7. Place oil into a rice cooker and place the yellow rice
mixture on the bottom before adding the rest of the rice on.
8. Cook rice for 20 minutes.
9. Serve rice cake with the curry, garnish with parsley.

39. 39

40. 40

41. 41
kale lovin’
Yaminn Aung UNSW Engineering
methodIngredients
BACKGROUND
The great thing about Engineering is that you know
it is good for you and will get you far in life, just like this healthy salad.
500g kale
½ tsp ground black pepper
1 tsp sea salt
1 lemon, juiced
2 tbsp olive oil/flaxseed oil
¼ tsp cayenne pepper
2 tbsp sliced almonds
3 spring onions, finely sliced
1 pomegranate
1 Granny Smith apple, sliced
Diced avocado (optional)
1 tbsp walnuts (optional)
Chia, quinoa, feta and/or
flaxseeds (optional)
serves 2 people
One day, I was hungry and being the health nut I am, I found whatever healthy
things I could and threw them together.
1. Remove the stems from the kale leaves, and wash well.
Pat dry with kitchen paper.
2. Finely shred the kale and place into a large bowl.
3. Combine the pepper, salt, lemon juice, olive oil and
cayenne pepper into a small bowl.
4. Pour the dressing over the shredded kale and massage
the leaves gently until they slowly soften and wilt. The kale
will become tender at this point.
5. Fry sliced almonds in a pan until golden (no oil is needed).
Remove from heat.
6. Add the spring onion, pomegranate, toasted sliced
almonds and apple slices to the kale. Optional add-ons
include avocado, walnuts, chia, qunioa, feta or flaxseeds.
7. Toss the salad and serve.

42. 42
shashucka
Othilia Nguyen-Le UNSW LAW
methodIngredients
CHEF’s TIP
It makes you feel nice and warm inside
after a solid day of doing your readings.
2 tbsp olive oil
1 brown onion, diced
3 cloves garlic, thinly sliced
2 jalapeños, finely diced
1 small red chilli, finely diced
1½ tsp salt
1 tsp ground black pepper
1 tsp sweet paprika
1 tsp caraway seeds,
crushed
¾ tsp ground cumin
½ tsp turmeric powder
2 cans diced tomatoes
1 red capsicum, diced
2 tbsp tomato paste
2 tsp honey
1 tsp cider vinegar
100g feta cheese, cubed
6 eggs
serves 3 people
Toast up some stale bread to scoop up the leftover sauce!
1. Place the olive oil in a large saucepan over a medium-high
heat. Add onions, garlic and capsicum. Cook until tender.
2. Add the chilli, salt, pepper and spices. Cook until fragrant.
3. Add the tomatoes, tomato paste, honey and vinegar.
4. Reduce the heat to medium and cook for 12-15 minutes, or
until the sauce has thickened slightly.
5. Distribute the feta evenly.
6. Make 6 small holes in the sauce and crack one egg inside
each hole.
7. Simmer for 10 minutes. Cover the pan and simmer for a
further 3 minutes. The egg whites should have set but the
yolk should remain runny.

43. 43
Head to Page 67 toget a great deal onpaprika at RoyalRandwick ShoppingCentre.

44. 44

45. 45
shepHErd’s pie
Johanna Hagenauer unsw law
methodIngredients
CHEF TIP
The dish has multiple layers, so it’s complex and requires some analytical thinking
skills - typical law school requirement.
1 tbsp olive oil
1 red or white onion, chopped
1 garlic clove, chopped
1 cup leftover vegetables,
chopped
½ can diced tomatoes
½ cup vegetable stock
1 tbsp Dijon mustard
1 tsp dried paprika
1 tsp dried thyme
1 tsp dried rosemary
1 tsp fresh parsley
400g beef mince
100g goat’s feta cheese
Salt
Pepper
MASH
4 cups mash – either potato,
or pumpkin
40g butter
½ cup milk
serves 4 people
A great end of month recipe when the budget is
tight – throw in any droopy leftover vegetables!
1. Preheat the oven to 220°C or 200°C fan-forced.
2. Heat the oil on medium heat in a frying pan.
3. Fry the garlic, onion, and leftover vegetables for 5 minutes.
4. Add the mince and cook until browned.
5. Add the canned tomatoes, stock, mustard and herbs.
Simmer for about 25 minutes. Season to taste. Transfer to
an ovenproof dish.
6. To make the mash, cook pumpkin/potato in a pan of
boiling water until tender. Drain. Add butter and mash until
smooth. Add milk until combined. Season to taste.
7. Put mash on top of meat mixture made in step 5. Crumble
feta on top of mash and add freshly ground pepper.
8. Bake the pie for about 20 minutes or until the mash is
golden brown.
9. Serve on its own, with salad or steamed vegetables.

46. 46
bracioline
Clara Michielon UNSW Built Environment
methodIngredients
BACKGROUND
This recipe is a sturdy base for a meal. Every good
Built Environment project needs a solid foundation.
5 large slices red meat
2 tbsp olive oil
5 tbsp breadcrumbs
1 tbsp fresh parsley
2 garlic cloves, crushed
5 tbsp tasty cheese, grated
Salt, to taste
Pepper, to taste
serves 2 people
This is a very delicious Sicilian dish. My mum would always prepare this dish
as it reminded her of her happy childhood.
1. Preheat oven to 180°C or 160°C fan-forced. Line baking
tray with baking paper.
2. Place meat between 2 sheets of baking paper, roll each
slice with a rolling pin until thin.
3. Combine oil, breadcrumbs, parsley, garlic, cheese, salt and
pepper in a mixing bowl.
4. Spread the mixture onto the surface of each slice of meat.
5. Place meat on baking tray and cook in the oven for about
20 minutes.
6. Serve hot with your choice of vegetables.

47. 47

48. 48 the student COOKBOOK 2015
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christopher’s cake shop Seafood @ royal randwick joe’s meat MARKET

49. the Student COOKBOOK 2015 49
PHD: dessertS

50. 50
Black tea cupcakes
Wisruthiy Shankar UNSW Arts and Social Sciences
methodIngredients
BACKGROUND
What could possibly scream ‘Arts’ more than a steaming
hot cup of black tea? My dish brings together the classic and sophisticated
tea drink with all the novelty and fun of a cupcake.
CUPCAKE
100g unsalted butter,
softened
¾ cup caster sugar
2 eggs
1 tbsp honey
1 cup self-raising flour
¾ cup milk
3 black tea bags
ICING
125g unsalted butter,
softened
2 cups icing sugar
½ tbsp lemon juice
makes 12 cupcakes
Growing up in a Sri Lankan family, I quickly learnt that tea was not merely a hot
beverage, it was an art form. Being an avid baker with a soft spot for cupcakes,
a lightning bolt of wisdom struck and what results is the best of both worlds.
CUPCAKE
1. Preheat the oven to 180°C or 160°C fan-forced. Line a 12-
hole medium muffin pan with paper cupcake cases.
2. Place milk and tea bags in a saucepan over a medium
heat. Stir regularly until almost boiling (about 4-5 minutes).
3. Remove from heat and allow to cool. For a stronger brew
leave teabags in milk while cooling, otherwise remove.
4. In a large mixing bowl, beat the butter and caster sugar
with electric beaters until creamy.
5. Add the eggs one at a time, beating well after each egg.
Add the honey and mix well.
6. Gently fold through the flour, then the milk.
7. Divide the mixture evenly among the paper cases.
8. Bake for 15-20 minutes, or until a skewer inserted into the
cupcake comes out clean. Remove from oven and transfer
to a wire rack to cool completely before decorating.
ICING
9. In a medium bowl, beat the butter on high speed until light
and creamy.
10. Gradually add the icing sugar a little at a time, beating
constantly until the mixture is pale, light and fluffy.
11. Add half the lemon juice and beat until smooth. Add the
remaining lemon juice a little at a time.
12. Spread icing on cooled cupcakes.

51. 51

52. 52

53. 53
earl grey scones
Victoria Liu UNSW Medicine
methodIngredients
BACKGROUND
These scones are as trustworthy as Medicine students - they are a
bread-and-butter staple in any society.
500g plain flour, plus extra for
dusting
1 tsp bicarbonate of soda
2 heaped tsp cream of tartar
1 tsp sea salt
125g unsalted butter, cubed
25g caster sugar
1 egg, beaten
275ml milk, plus extra for the
egg wash
50g caster or granulated
sugar, (optional)
3 earl grey tea bags
2 rose black tea bags
(optional but recommended)
1 tsp buttermilk
Handful of rosebuds, crushed
and green part removed
makes 12 scones
This recipe was inspired by my travels in London where I first discovered my
love for scones, English tea and being an Anglophile!
1. Preheat the oven to 220°C or 200°C fan-forced.
2. In a small saucepan, warm milk on low heat and add in
tea. If using teabags, secure teabags to the saucepan
handle with a knot. If using loose-leaf tea, spoon directly
into saucepan but be sure to strain afterwards.
3. Infuse for 5-10 minutes, ensuring milk does not boil over.
Spoon off any ‘milk-skin’ that may have formed.
4. Remove from heat and cool to room temperature before
removing teabags or straining.
5. Sift the flour, bicarbonate of soda, cream of tartar and salt
into a large bowl.
6. Using your fingertips, rub in the butter until the mixture
resembles breadcrumbs. Add sugar and crushed
rosebuds. Mix well.
7. Combine two thirds of the beaten egg with the tea-infused
milk, then add to the flour mixture and mix briefly to
combine into a moist dough.
8. Place dough on a lightly floured work surface and knead,
then press or roll out to a thickness of 2cm.
9. Cut out approximately 12 scones and place on a tray lined
with baking paper.
10. Add the buttermilk to the remainder of the beaten egg,
then brush the scones with the egg wash and bake in the
oven for 10–12 minutes. Serve.

54. 54
ultimate brownies
Sarah Alice Schofield UNSW Arts and Social Sciences
methodIngredients
CHEF’s TIP
This recipe encompasses what it’s like to be an Arts student:
easy marks, lots of sugar and flexible add-ins.
Margarine to grease
180g unsalted butter
220g dark chocolate
2½ cups of sugar
4 eggs
2 tsp vanilla extract
1 cup plain flour
1 tsp salt
1 cup chocolate chips
1 cup chopped nuts
(optional)
about 12 brownies
Don’t be tempted to reduce the sugar and butter content - they’re called
‘Ultimate Brownies’ for a reason!
1. Preheat oven to 180°C or 160°C fan-forced.
2. Fill a kettle with water and boil. Grease a baking tin with
margarine and line with baking paper.
3. Pour boiling water into a small saucepan. Place a
medium-sized bowl on top. The bowl should sit on the
rim of the saucepan and the bottom of the bowl shouldn’t
touch the water.
4. Melt butter and chocolate in the bowl, stirring to combine.
Set aside to cool.
5. In a large bowl, mix sugar and cooled chocolate mixture.
Stir in the eggs and vanilla extract.
6. Fold in the flour, salt and any chocolate chips or nuts.
7. Pour into a baking tin.
8. Bake for 25-30 minutes.
9. Remove from oven and cool for half an hour before cutting
into squares.
10. Serve with a combination of ice-cream or whipped cream
and shaved chocolate.

55. 55

56. 56

57. 57
unforgettables
Declan Walsh UNSW Computer Science and Engineering
methodIngredients
BACKGROUND
It looks like it isn’t really going anywhere at the beginning,
but all starts to come together right before the end.
2 egg whites
120g caster sugar
120g walnuts, chopped
150g dark chocolate,
chopped
about 14 meringues
This is another gem from my mother, a self appointed Michelin chef.
1. Preheat oven to 200°C or 180°C fan-forced.
2. In a mixing bowl, beat the egg whites with an electric
whisk until they become stiff.
3. Add the sugar gradually to make a thick and glossy
meringue, before adding the walnuts and chocolate.
4. Using a spoon, lump mixture into balls and place on a
lined baking tray.
5. Place tray in the oven and immediately turn oven off.
6. Leave overnight before removing from trays and serving.

58. 58
No Bake Mocha Chocolate
Chip Cookie Balls
MANA OHORI UNSW Computer Science and Engineering
methodIngredients
BACKGROUND
These cookie balls are straight to the point with no distracting frivolities.
Welcome to Computer Science.
2 tbsp cocoa powder
¾ cup quick oats
60g oat bran
¼ tsp salt
¼ cup sugar
1½ tsp instant coffee
granules
¼ cup chocolate chips
¼ cup coconut oil, melted
2 tbsp water
½ tsp vanilla extract
about 12 balls
Cocoa powder provides a good source of choline, an essential nutrient for
efficient nerve communication with the brain. Hmm brain food!
1. In a medium mixing bowl, stir all dry ingredients.
2. In a cup, mix the wet ingredients.
3. Combine the wet and dry mixtures, stir until a sticky paste
forms.
4. Roll into small balls and refrigerate until serving.

59. 59

60. 60

61. 61
profiterole tower
Isabel Byrnes UNSW Engineering
methodIngredients
Chef’s Tip
As with Engineering, this dish has elements that can
be quite difficult to assemble.
PASTRY
60g butter
1 cup flour
1¼ cups water
3 eggs
CUSTARD
2 cups milk
2 eggs
3 tbsp cornflour
¼ cup sugar
1 tsp vanilla essence
Zest of 1 lemon
OR
2 tsp cocoa powder
50g cooking chocolate,
chopped (optional)
TOFFEE
1½ cup sugar ½ cup water
30ml malt vinegar
about 12 profiteroles
Warning: the toffee hardens
quickly so make sure you’re
prepared.
PASTRY
1. Preheat oven to 230°C or 210°C fan-forced. Line baking
tray with baking paper.
2. Place butter and water in saucepan over medium heat
until boiling.
3. Remove from heat, stir in flour and beat with wooden
spoon until smooth.
4. Return to heat, cooking and beating until mixture stops
sticking to the sides of pan.
5. Mix in beaten eggs and remove from heat. Allow to cool for
5 minutes.
6. Pipe or spoon mix onto baking tray in 3cm diameter
circles. Bake for 30 minutes, gradually reducing heat. Do
not open oven door for first 10 minutes.
7. Remove from oven and leave to cool completely before
adding custard.
CUSTARD
8. Combine milk, eggs, cornflour, sugar, vanilla essence in a
saucepan. Mix until smooth. Add either lemon zest OR the
cocoa powder.
9. Cook over a low heat, stirring constantly, until mixture
thickens. Melt in cooking chocolate if desired.
10. Fill the pastry with custard. This can be done using a
piping bag or cut pastry with a knife and fill with a spoon.
TOFFEE
11. In a saucepan, add sugar, water and vinegar. Stir until
sugar is dissolved and bring to a boil. Cook until syrup is
golden brown.
12. Remove from heat and allow it to cool and set.
13. Serve by placing profiteroles on a plate in a tower
formation. Spoon the toffee over them.

62. 62
quick strawberry CHEESECAKE
Vanessa Li UNSW Business
methodIngredients
Chef’s Tip
As with a Business degree, this recipe requires low contact hours,
is very rewarding, and great to share with friends!
FILLING
200g mascarpone cheese
1½ tbsp icing sugar, sifted
BASE
1 tbsp boiling water
½ tsp instant coffee powder
⅓ cup Marsala wine (or
grape juice)
8 sponge finger biscuits,
crushed
¼ cup brown sugar
TO SERVE
250g strawberries, hulled and
halved lengthways
Instant coffee powder,
crushed to dust
Twigs of mint
Wafers
about 2 servings
Shell out on marscapone - it’s the real star of this dessert.
FILLING
1. In a mixing bowl, combine mascarpone cheese and icing
sugar using a wooden spoon, until the mixture is smooth.
2. Cover and store mixture in the fridge until assembly.
BASE
3. In a cup, add the boiling water to the coffee powder and
stir until the coffee is dissolved.
4. In a medium frying pan, add the dissolved coffee, brown
sugar and Marsala wine. Stir gently over medium-high
heat for 2-3 minutes or until sugar is completely dissolved.
5. Add the crushed biscuits and stir until the biscuits absorb
all liquid.
6. Allow the mixture to cool before assembly.
TO SERVE
7. Fill each cup quarter way with the base mixture.
8. Spoon the filling mixture into each cup until the entire cup
is two-thirds full.
9. Top with strawberries, wafers and mint leaves.
10. Dust with crushed coffee powder. Serve.

63. 63

64. 64

65. 65
chocolate soufflÉ
Roger Sam UNSW Built Environment
methodIngredients
CHEF TIP
Built Environment is a degree that requires a great deal of delicacy.
This dessert represents exactly that.
60g dark chocolate, chopped
2 eggs, separated
25g caster sugar, plus extra
to coat ramekins
Butter to coat ramekins
250g of strawberries
4 tbsp caster sugar
300ml cream, whipped
serves 2 people
It’s not as hard as it looks and
even if you fail you’ve got this
chocolatey, hot mousse-like
dessert. Great for dates or
romantic evenings.
1. Preheat oven to 200°C or 180°C fan-forced.
2. Grease two ramekins with butter and thinly coat with
caster sugar, tipping out any excess.
3. Wash strawberries, dry, hull and slice into slivers. Place into
a bowl and coat with caster sugar. Cover bowl and place
in fridge.
4. To melt the chocolate, microwave for 15 second bursts,
stirring in between until completely melted. Cool for about
5 minutes.
5. Beat in egg yolks until smooth.
6. In another large bowl, add egg whites and begin whisking
or machine beating. As the egg whites become foamy,
take three breaks and add one third of the caster sugar in
each time. Continue whisking until egg whites stiffen up.
This may take up to 10 minutes.
7. Whisk in one third of the egg whites to the chocolate
mixture (this will lighten the batter so that you won’t end up
with lumps of egg white).
8. Carefully fold the rest of egg whites into the mixture with a
spatula in two intervals until mixture is smooth.
9. Spoon mixture into the ramekins and tap ramekin gently
on the bench to knock out any air.
10. Bake for 10-13 minutes.
11. Remove from oven and serve with the macerated
strawberries and whipped cream.

66. 66
NICETHAT TASTES LIKE
NAUGHTY
FROZEN FRUIT WHIP
MADE WITH 100% AUSSIE FRUIT.
‘Perfect Fruit’ is a trade mark of SPC Ardmona. ‘SPC’ is a registered trade mark of SPC Ardmona.

67. DISCOUNTS
10% Off
FREE REGULAR
COFFEEwhen you buy any savoury item, biscuit or cake
10% OffVINA BAKEHOUSE
10% off or
$10 off(Whichever is the smaller amount)
SEAFOOD AT
ROYAL RANDWICK
10% ofFRANDWICK
GOURMET DELI
67

68. 68
“Definitely Kewpie mayonnaise. It goes with practically everything!
Salad? Add some mayo. Grilled salmon? Mayo that fish.
You cannot go wrong.”
SOCIAL MEDIA AND EVENTS Delia Deng
Johanna Hagenauer PHOTOGRAPHER
PHOTOGRAPHER Felicia Nguyen
“Chocolate. You can always tell the difference!”
“Dark chocolate - the organic stuff is just so much better!“
“Meat and cheese: good food always begins
and ends with great ingredients.”
COOKBOOK TEAMWhat’s the one ingredient a student should never buy cheaply and why?
Jenny Chu GRAPHIC DESIGNER

69. 69
EDITOR ACE NGUYEN
VANESSA LI SOCIAL MEDIA AND EVENTS
Clara Michielon GRAPHIC DESIGNER
EDITOR Sarah Schofield
Emily Vu EDITOR
“Cheese! Good quality cheese will make your dish too Gouda
to be true.”
“Flour. It might not be much but quality flour will allow your cake to
rise properly and every other flour-related recipe taste that much
better.”
“Gelato: if prepared with healthy ingredients and seasonal fruits it
will be a light, tasty and delicate dessert.”
“Chocolate: cooking or otherwise, never scrimp on chocolate. If
you wouldn’t eat it, don’t cook with it.”
“Always invest in good quality knives! It pays off in the long run.”

70. 70
PRESENTED BY SPONSORED BY
Arc @ UNSW Limited
arc.unsw.edu.au
Royal Randwick Shopping Centre
73 Belmore Road, Randwick
royalrandwick.com.au
SPECIAL THANKS ACKNOWLEDGEMENTS
Jessica Troester
Student Development Coordinator
James Yau
Deputy Director of Student Services
Caroline Page
Marketing and Publications Manager
Ryan Carceller
Senior Graphic Designer
Kathryn O’Connell
Business Development Manager
The Volunteers
UNSW’s Eating Elite
Somer Sivrioglu
Celebrity Chef
Mauve O’Meara
Celebrity Journalist
The Big Feed
Declan Walsh, Eric Souksai, Scarlett Ha, Jeeves Verma, Amy Emerson, Mia Fukuyama,
Brittney Mann and Steve Coull. I’d also like to thank the countless smiley faces in the Arc office.
Most of all my mum and dad for ‘advising’ me not to be lazy and to cook my own food.
PERSONAL THANKS